Avocado Mousse on Pumpernickel

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Avocado Mousse on Pumpernickel
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
175
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein3.56 g(4 %)
Fat10.98 g(9 %)
Carbohydrates16.55 g(11 %)
Sugar added0 g(0 %)
Roughage2.62 g(9 %)
Vitamin A12.49 mg(1,561 %)
Vitamin D0 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.14 mg(10 %)
Folate59.24 μg(20 %)
Pantothenic acid0.61 mg(10 %)
Biotin1.74 μg(4 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C4.85 mg(5 %)
Potassium254.39 mg(6 %)
Calcium55.76 mg(6 %)
Magnesium26.16 mg(9 %)
Iron1.08 mg(7 %)
Iodine0.83 μg(0 %)
Zinc0.67 mg(8 %)
Saturated fatty acids3.97 g
Cholesterol11.16 mg

Ingredients

for
4
Ingredients
1
2
50 grams
½ teaspoon
1 splash
freshly ground Pepper
4 slices

Preparation steps

1.

Peel the avocado, cut in half, remove the seed and mash with a fork until smooth. Rinse the scallions, cut about 4-5 cm (approximately 1 1/2 - 2 inches) of the green portion off for garnish and thinly slice the rest. Mix the mashed avocado with the scallions, crème fraîche, horseradish and lemon juice until smooth. Season with salt and pepper.  Cut the pumpernickel slices into rounds using a cookie cutter or drinking glass. 

2.

Spread the avocado mousse onto the pumpernickel rounds, garnish with the reserved scallion tops and serve.